Prep the chicken: Pat the chicken dry with paper towels. Toss with Cajun seasoning, a pinch of salt, and a drizzle of oil. Set aside while you prep the vegetables.

Rice the cauliflower (if making your own): Cut the cauliflower into florets and pulse in a food processor until it resembles rice. Don’t over-process, or it turns mushy.

Sear the chicken: Heat 1–2 tablespoons oil in a large skillet over medium-high heat. Add the chicken in a single layer. Cook 4–6 minutes, flipping once, until browned and cooked through. Remove to a plate and tent with foil.

Sauté aromatics: In the same pan, reduce heat to medium. Add a bit more oil if needed. Add onion and bell pepper. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

Cook the cauliflower rice: Add the riced cauliflower to the skillet. Season with a pinch of salt, black pepper, and 1 teaspoon Cajun seasoning. Toss well. Cook 4–6 minutes, stirring occasionally, until tender but not soggy.

Add moisture and flavor: Pour in the chicken broth and a small knob of butter (optional). Stir and let it absorb for 1–2 minutes. This keeps the rice juicy and flavorful.

Finish the dish: Return the chicken to the skillet with any juices. Squeeze in half a lemon, add a little zest, and toss to combine. Taste and adjust seasoning. Add more cayenne or hot sauce if you like extra heat.

Garnish and serve: Sprinkle with chopped parsley or green onions. Serve hot with lemon wedges on the side.